Tapioca Pudding with Tender Coconut recipe

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Ingredients

4 cups water
¾ cup small pearl tapioca
1 cup white sugar
1 cup fresh shredded coconut
1 cup unsweetened coconut cream
1 teaspoon salt

Nutrition Info

564.3 calories
carbohydrate: 82.3 g
cholesterol: : -
fat: 27.5 g
fiber: 3.4 g
protein: 2.9 g
saturatedFat: 24.4 g
servingSize: -
sodium: 595.2 mg
sugar: 52.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring the water to a boil in a large pot, add the tapioca pearls and cook until translucent, 25 to 30 minutes. Stir the sugar and coconut into the tapioca and return the mixture to a boil, remove immediately from heat. Divide into 4 small bowls.

  2. Stir the coconut cream and salt together in a small saucepan over medium-lot heat, cook until warm but do not boil, 5 to 10 minutes. Remove from heat. Spoon 1 to 2 tablespoons of the mixture over each serving of the tapioca pudding.

Recipe Yield

4 servings

Recipe Note

Tapioca pearls are a nice hearty alternative to glutinous rice in desserts. This recipe uses small tapioca pearls and tender coconut to make a lovely and refreshing dessert.

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